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This recipe is delicious when you in the mood for a crunch. Doubling or tripling the recipe will create each for lunch or additional dinners. Nachos are a versatile dish, offering delicious combinations with different veggies.

While the bean mixture is cooking, make the salsa. Dice the tomato, add to the bowl along with the remaining ingredients, cover and chill.

In a small pot, add non-dairy milk, soy sauce and vegan cheese, stir. Allow to simmer for about 4 minutes. If needed, add more non-dairy milk to improve consistency. Set aside.

To assemble vegan nachos, place tortilla chips on a large plate. Spread the tortilla chips evenly on plate. Grab the vegan cheese sauce and apply a generous amount onto chips. Next place the bean mixture onto the tortilla chips. To complete your nachos, add salsa, romaine lettuce, and any additional toppings. Enjoy!